Asian Chicken Salad

5 from 1 vote

Light crunchy Asian chicken salad with a simple Asian dressing that you can serve for lunch or dinner. It's healthy, light, and has the best flavor! Top it with crispy wonton chips for the perfect mix of texture and flavor.

Course Main Course, Salad

Cuisine American

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings servings

Calories 143kcal

Author Diana

Ingredients

For the Teriyaki Chicken:

¼ cup teriyaki sauce
3 chicken thighs skinless and boneless

For the Dressing:

¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
½ teaspoon chili flakes optional
1 teaspoon garlic minced
1 teaspoon ginger grated

For the Salad:

2 hearts of romaine lettuce chopped
1 cup red cabbage shredded
1 red bell pepper thinly sliced
1 cup carrots julienned
4 green onions thinly sliced
¼ cup cilantro
¼ cup roasted cashews
½ cup fried wonton chips

Instructions

For the Teriyaki Chicken:

Marinate the chicken in teriyaki sauce for 30 minutes.
Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it's charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.

For the Dressing:

Combine all of the ingredients in a jar, screw on the lid and shake well.

For the Salad:

Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot.
Add the vegetables and chicken to a bowl, toss with the salad dressing.
Top with cashews and wonton chips right before serving.

Notes

Storing: Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting. Due to the high water content in the vegetables, freezing is not recommended as it will change the texture of the salad and you’ll end up with soggy vegetables when thawed.
The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.

Nutrition